Prep 20 mins
Cook 50 mins
This is a really good recipe from Martha Stewart's Everday Food magazine (Issue #5). Very tasty indeed!
- 14.79 ml oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 jalapeno, finely chopped
- 1.23 ml chili powder
- 793.78 g can tomatoes in puree
- 118.29 ml water
- coarse salt
- ground pepper
- 4.92 ml fresh lime juice
- 8 corn tortillas (6 inches)
- 453.59 g cooked chicken, shredded
- 946.36 ml monterey jack cheese, shredded
- 29.58 ml pickled jalapeno peppers, minced
- Heat oil in medium pan over medium low heat.
- Add onion, garlic, jalapeno and chili powder.
- Cook until onion is clear.
- Add tomatoes and 1/2 cup water to pan.
- Add salt and pepper.
- Bring to a boil.
- Return heat to medium low.
- Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
- Add lime juice.
- Let sauce cool before storing.
- Heat a skillet over medium high heat.
- Warm each tortilla, about 10 seconds per side.
- Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
- Roll tightly.
- Place the seams side down in a 9x13 baking dish.
- When ready to bake, preheat oven to 450°F.
- Top with sauce and remaining cup of cheese.
- Bake until cheese is melted and tortillas heated through.
- For a crisper top, put under broil for an additional 1 - 2 minutes.
Good enchiladas! I used a rotisserie chicken and made as directed except that I used a 4-cheese Mexican blend. Simple and good. Thanks Shannon.
Wonderful. Made this at 4 am, i had done the sauce earlier then got hungry lol. I thought it would be rather bland because the sauce didnt have much zip, but with the jalapeno's on the chicken, it just worked like a dream. Easy too. I will freeze the rest of the sauce, and anytime i buy rotisserie chicken i have a great dinner